Frank vredenburg



UNITED STATES PATENT OFFICE.

FRANK VREDENBURG, OF STERLING, COLORADO, ASSIGNOR OF ONE-THIRD TO GEORGE HALLMAN, OF SAME PLACE.

YEAST.

SPECIFICATION forming part Of Letters Patent N0. 587,771, (la/ted August 10, 1897. Application filed January 16, 1897. Serial No. 619,426. (No specimens.)

To aZZ whom it may concern: 7 Yeast when made with the sage-plant treat- 45 Be it known that I, FRANK VREDENBURG, ed as above set forth has all properties as a citizen of the United'States of America, reyeast made with hops. Liquid yeast or yeastsiding at Sterling, in the county of Logan and powders may also be made after the usual State of Colorado, have invented certain new manner, using the wild-sage plant hereinbeand useful Improvements in Ferments or fore mentioned instead of hops. 5o Yeasts; andIdo hereby declare thefollowing In the manufacture of beer the plant is to be a full, clear, and exact description of the treated and used in' the same manner as is invention, such as will enable others skilled customary with hops of commerce. 10 in the art to which it appertains to m ake and I am aware that prior to my invention other use the same. plants, such as the herb known botanically as This invention relates to the manufacture G-nctphalium polycephalum, have been used of yeasts or ferments; and it consists in the in yeast. 7

use of a particular variety of the sage-plant What I claim, and desire to secure by Let 15 in lieu of hops in the manufacture of yeast ters Patent of the United States, is

and yeast-cakes and for other purposesfor 1. The herein-described yeast or ferment, 6o instance, as a substitute for hops in the makcontaining yeast and a suitable vehicle, and ing of beer. After a series of experiments I an extract made from the Rocky Mountain have discovered that the Rocky Mountain wild sage, as set forth.

2o wild-sage plant, a species of sage locally 2. As an improved article of manufacture,

known by such name and botanically as Aq'tea ferment or yeast, with which is incorpomisia tridcntaza, which plant grows and 00- rated in lieu ,of hops, an extract made from cupies a vast extent of the desert land in the the Rocky Mountain wild-sage -plant (Arteneighborhood of the Rocky Mountains and misia iridentata) for the purpose set forth.

25 is abundant in Colorado, is a cheaper and su- 3. The ferment or yeast consisting of flour,

perior ingredientin ferments and yeast than sugar, yeast, and an extract of the plant, hops and may be used advantageously as a known botanically as Artemisia tridentata, substitute therefor. substantiallyas set forth.

One manner of preparing yeast-cakes is to 4. As an improved article of manufacture,

30 take one ounce of the wild-sage plant and a ferment or yeast consisting of an extract of steep the same in two quarts of boiling water the Rocky Mountain wild-sage plant, meal, for five minutes, then add to the decoction flour, sugar, salt, and yeast, substantially as one-half pound of wheat-flour,which is stirred set forth. in until a smooth paste is formed, to which I 5. As an improved article of manufacture,

3 5 add a tablespoonful of salt, one of ginger, and a ferment or yeast consisting of a decoction one-fourth (i) of a cup of sugar. To the foreor extract of the Rocky Mountain wild-sage 8o going, when the same is slightly warm, add plant, wheat-flour, salt, ginger, sugar, yeast, one cupful of yeast and let stand for fortyand cornmeal, substantially as set forth.

eight hours, when the ferment may be used, In testimony whereof I affix my signature 0 but I prefer to add thereto a suflicient quanin presence of two witnesses.

tity of cornmeal made from white corn to FRANK VREDENBURG. thicken the ferment, so that it can be made W'itnesses:

into cakes, which when dry may be used in S. A. BURKE,

the usual manner. GEORGE HALLMAN. 

